Ernie's Twisted Cherry Pie

Best cherry pie on the planet. This outstanding contribution to American culture is the recipe of Ernie Christie, grill-master, wine connoisseur, and avid bicyclist. Begin the filling first. While it rests, you can work on the crust. We cannot say how many this recipe serves, for once you've had a bite, it may be just one.
Sensational American Cherry Pie.
Yield 8 servings

1 recipe Ernie's Flaky Pie Crust

3 cans 14.5-ounces each of different cherries (2 cans of water-packed sour cherries and 1 can sweet Bing cherries). Drain, reserving juice
3 tablespoons plus 1 teaspoon instant tapioca
1/4 teaspoon salt
1-1/2 cups white sugar
1/2 teaspoon almond extract
1 tablespoon butter
2 teaspoons raw sugar (also known as turbinado sugar)

1 Preheat oven to 425°F. Measure reserved cherry juice 3/4 cup minus 1 tablespoon. Pour into a bowl - discard the rest. Combine juice with tapioca, salt, white sugar, and almond extract. Stir and add cherries. Let stand for 20 minutes.
2 Pour filling into pie crust shell.
3 Dot filling with butter just before putting on top crust. Wet finger and run around pie shell rim of crust to help bind with top.
4 Lay top crust on so that it drapes over the edge. Trim with 3/4 inch overlap. Fold overlap under, pinch and twist edges. Cover outer edge of pie crust with a 1-inch strip of aluminum foil to keep edges from getting too brown.
5 Use sharp knife to make several cuts in top crust to release steam during cooking.
6 Bake for 35 minutes. Remove the foil. 5 minutes later, sprinkle raw sugar on the top. Bake 10 minutes longer or until pie filling is bubbling and crust has turned light brown.
7 Remove from oven. Allow to cool completely - at least 90 minutes.

Back to original recipe for Ernie's Twisted Cherry Pie
If you use our recipes - please give foodie kitchen credit and link to the